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Lobster and Corn Chowder


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  • 2/3 cup unsalted butter
  • 2 cups well rinsed and finely chopped leeks (white part only)
  • 1 1/3 cups finely chopped celery
  • 2/3 cup finely chopped yellow onion
  • 2/3 cup finely chopped red bell peppers
  • 2/3 cup finely chopped yellow bell peppers
  • 2/3 cup finely chopped green bell peppers
  • ½ cup chopped green onions
  • Reserved corn kernels from Lobster-Corn Stock recipe
  • 2/3 cup peeled, seeded, and finely chopped tomatoes
  • 1 tsp minced garlic
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 1 tbsp old bay
  • 1/3 tsp crushed red pepper flakes
  • 1 cup a/p flour
  • 1/3 cup brandy
  • Lobster Corn Stock
  • 1/3 tsp cayenne pepper
  • 1 pound Idaho potatoes, peeled and diced
  • 1 2/3 cups heavy cream
  • Reserved lobster meat from lobster corn stock recipe
  • Reserved Shrimp from lobster corn stock recipe
  • 1/3 cup assorted fresh herbs
  • 1/3 pound bacon, cooked until crisp, drained, and crumbled
  • A splash of sherry



Step 1

• In a large pot, melt butter over medium heat
• Add the leeks, celery, bell peppers, yellow onions, and ¼ cup green onions and cook stirring until soft, about 5 minutes
• Add the corn kernels, tomatoes, garlic, salt, pepper, old bay and red pepper, and cook stirring for 4 min.
• Add the flour and cook stirring constantly, until the flour smells slightly toasted, but does not brown, about 3 minutes
• Add the brandy and cook, stirring, for 2 minutes
• Add the lobster stock and cayenne, and stir well to incorporate
• Bring to a boil, stirring occasionally
• Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 30 minutes
• Add the potatoes, stir well, and simmer until tender, about 16 minutes
• Add the cream, lobster, shrimp, remaining ¼ cup green onions, and assorted herbs, and cook, stirring for 5 minutes
• Remove from heat and stir in bacon, adjust seasoning to taste
• Pour into bowls and add a splash of sherry

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